Pumpkin, sweet potato and ricotta gnocchi with a cream sauce recipe

by Mick Tasic
(Gold Coast, QLD, Australia)

Pumpkin, sweet potato and ricotta gnocchi with a cream sauce

This pumpkin, sweet potato & ricotta gnocchi with a cream sauce recipe was an experiment inspired by a dish that was had every time I went to Noosa and ate at the wonderful Italian restaurant Lindoni's. I haven't been to the Sunshine Coast for about 4 years and when I decided to hold a dinner party for 12 of us I thought I'd like to try and recreate it.

Ingredients:

For the gnocchi:500g sweet potato500g pumpkin (any pumpkin will do)1/2 cup of ricotta cheese (I use a low fat version)3/4 cup of plain flour1/2 tsp of cinnamonSalt and pepper to taste

1. Chop the pumpkin into large pieces and put on a baking tray. 2. Put the whole sweet potato on the baking tray without chopping. 3. Place the baking tray into a low oven (about 150 degrees Celsius) for about an hour and a half to two hours. Keep an eye on it occasionally to make sure that the pumpkin isn't getting burnt. It doesn't matter if the outside of the sweet potato looks a little black! 4. Once both the pumpkin and sweet potato are nice and soft take them out of the oven and leave to cool for half an hour or so. 5. Scoop the flesh of the pumpkin into a very large bowl. 6. Slice the sweet potato lengthwise and scoop out the flesh into the bowl. 7. Add the rest of the gnocchi ingredients and stir until they form a doughy consistency. You may need to add a little more flour if the mix is a bit too sticky. Unlike traditional gnocchi which are little pillows, this gnocchi is cooked either in a square cake tin and then sliced into wedges or can be done as individual serves using a muffin tray (which is the way I did it). 8. Put into a pre-heated oven at 200 degrees Celsius for about 25 to 30 minutes.

Part 2: the sauce:

1. About 10 minutes before the gnocchi is ready, you can make the sauce. In a pot, melt the butter over medium heat and squeeze in the lemon juice (If the lemons are small then use 2 of them). 2. Add the flour and stir until it is like a runny roux. 3. Add the cream and stir it in and then add the egg yolk stirring quickly to make sure that it breaks up and is integrated with the sauce. 4. Just before serving stir in the chopped dill.

Serve the gnocchi with a side salad. Spoon over about 3 tbsp of the cream sauce and serve to your appreciative audience.

I cooked this again tonight with the help of my son Ben who is 10 years old. He pretty much cooked the sauce by himself and did a lot of the stirring of the gnocchi. And he LOVED eating it =)

This made 11 muffin sized gnocchi.

Check out my blog at cookingwithmick.wordpress.com

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